RecipeS322

Ingredients:

1 pound ground chicken breast

2 teaspoons minced or finely grated fresh ginger

3 cloves garlic, minced

3 cups packaged coleslaw mix (shredded cabbage and carrots)
1/4 cup plus 2 tablespoons Thai peanut sauce

(such as San-J or King of Siam brand)

1/3 cup cold water

2 tablespoons cornstarch

6 8-1/2-inch round dried rice spring roll wrappers

2 tablespoons low-sodium soy sauce

1/4 cup plus 2 tablespoons chopped cilantro

Directions:

Heat a large nonstick skillet or wok over medium-high heat until hot. Add chicken, ginger, and
garlic; stir-fry 3 minutes. Add coleslaw mix and 1/4 cup of the peanut sauce; stir-fry until chicken
is cooked through, about 3 minutes longer.

Combine water and cornstarch, mixing until smooth. Add to skillet; cook 1 minute or until mixture
thickens. Remove from heat; stir in 1/4 cup of the cilantro. Cool to room temperature. Mixture may
be refrigerated up to 1 day. (Rolls can be assembled while the mixture is still cold.)

Fill a shallow bowl with very hot tap water. Slip each spring roll wrapper into the hot water; let
stand until softened, about 30 seconds. Drain and transfer to a sheet of waxed paper. Spoon a
rounded 1/3 cupful of chicken mixture near bottom of wrapper, leaving a 1-inch border. Starting at
border, roll up wrapper as tightly as possible; transfer to a carving board. Repeat with remaining
wrappers and filling.

Cut ends diagonally off of each roll; cut each roll diagonally into four pieces (about 2 inches
each); arrange on serving platter.

Combine remaining 2 tablespoons peanut sauce and soy sauce in a small serving bowl; set in
center of platter. Sprinkle remaining 2 tablespoons cilantro over spring rolls and dipping sauce.
(Appetizers may be covered and chilled up to 2 hours before serving and may stand another 2
hours at room temperature without becoming dry.)